Preparation time is 5minutes
Cook time is 1hours
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 7.22 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 tomato paste
- 1 bunch coriander fresh herb
- 250grams cherry tomatoes
- 4 large potatoes
- 1teaspoons ground coriander
- 1tablespoons ground cumin
- 1teaspoons paprika
- 200grams macro nutritional yeast flakes
- 1 1/2 cup Macro textured vegetable protein
- 1tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 carrot
Nutrition per serving
2500kJ / 598Cal
2500 Kilojoules or 598 Calories
29% of daily energy intake*
Protein
52.0grams
Fat
8.4grams
Carbs
70.2grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C.
Step 2 of 5
Pierce potatoes all over with a fork, then wrap each in foil. Place directly on oven rack in the centre of oven. Bake 50-60 minutes or until tender.
Step 3 of 5
Meanwhile, place textured vegetable protein in a bowl and stir in 2/3 cup boiling water. Let stand for five minutes or until hydrated.
Step 4 of 5
Heat oil in a medium non-stick saucepan over medium heat. Add garlic and sauté for 1 minute. Add cumin, coriander and paprika and cook for another minute, stirring. Add tomato paste, carrot and tomatoes. Cook, stirring occasionally, until thickened. Stir in textured vegetable protein and coriander and season with pepper to taste.
Step 5 of 5
Remove cooked potatoes carefully from foil, cut a cross into the top of each and pull gently to create an opening. Top each with vegan mince and serve with cherry tomatoes and nutritional yeast flakes.
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